Pairs well with Daddy Lau's Prawns with Black Bean Sauce (豉汁蝦)
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Daddy Lau's Prawns with Black Bean Sauce (豉汁蝦)
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A savory and juicy prawn dish featuring a rich blend of Kikkoman's black bean sauce, oyster sauce, and light soy sauce, complemented by a variety of aromatics.
00:30:00 total
Serves 4
medium
Seafood Main
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Ingredients
- prawns - watch the video to see (trimmed)
- cornstarch - watch the video to see
- shallots - watch the video to see (cut)
- garlic - watch the video to see (cut)
- ginger - watch the video to see (cut)
- bell pepper - watch the video to see (cut)
- onion - watch the video to see (cut)
- Kikkoman's black bean sauce - watch the video to see
- oyster sauce - watch the video to see
- light soy sauce - watch the video to see
- sugar - watch the video to see
- white pepper - watch the video to see
- cooking oil - watch the video to see (for sauce and frying)
- sesame oil - watch the video to see (for finishing)
Instructions
- Prep the Prawns: Trim off the legs, part of the head, and the tail. Remove the vein then coat each one in cornstarch.
- Prepare the Aromatics: Cut shallots, garlic, ginger, bell pepper, and onion.
- Make the Sauce: Add Kikkoman's black bean sauce, oyster sauce, and light soy sauce. Finish the sauce with sugar, white pepper, and cooking oil.
- Pan Fry the Prawns: Add oil and place each prawn into the wok, pulling them straight as you put them down. Cook each side on medium heat until the crust is golden brown.
- Stir Fry and Combine: Push the prawns to the side and stir fry the aromatics on low heat, then the bell pepper and onion on high heat for 20 seconds. Switch back to low heat and stir in the sauce. Finish off the dish with a drizzle of sesame oil.
